Beef and Broccoli Bowl (Print Version)

Tender beef with crisp broccoli over fluffy rice in savory soy-ginger sauce

# What You Need:

→ Beef and Marinade

01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 tablespoon rice vinegar
05 - 1 teaspoon sesame oil

→ Sauce

06 - 3 tablespoons soy sauce
07 - 2 tablespoons oyster sauce
08 - 1 tablespoon honey or brown sugar
09 - 1 tablespoon fresh ginger, grated
10 - 2 garlic cloves, minced
11 - 1/2 cup beef or chicken broth
12 - 1 teaspoon cornstarch dissolved in 1 tablespoon cold water

→ Bowl

13 - 2 cups broccoli florets
14 - 2 cups cooked jasmine or long-grain rice
15 - 1 tablespoon vegetable oil
16 - 2 green onions, sliced for garnish
17 - 1 teaspoon toasted sesame seeds, optional for garnish

# Steps:

01 - In a medium bowl, combine sliced beef with soy sauce, cornstarch, rice vinegar, and sesame oil. Toss to coat evenly and marinate for 10 minutes.
02 - In a small bowl, whisk together soy sauce, oyster sauce, honey, ginger, garlic, and beef broth until well combined. Set aside and keep cornstarch slurry separate.
03 - Steam broccoli florets until just tender, approximately 3 to 4 minutes. Rinse under cold water to retain vibrant color and set aside.
04 - Heat vegetable oil in a large skillet or wok over high heat. Add marinated beef in a single layer and cook 1 to 2 minutes per side until browned. Remove beef and set aside.
05 - In the same pan, pour the sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce reaches desired thickness.
06 - Return beef to the pan and toss to coat thoroughly with sauce. Add steamed broccoli, toss to combine, and heat through for 1 minute.
07 - Divide steamed rice among serving bowls and top with beef and broccoli mixture. Garnish with sliced green onions and sesame seeds.

# Expert Advice:

01 -
  • It tastes like the takeout you love but costs half as much and comes together faster than delivery would arrive.
  • The beef gets impossibly tender when you slice it thin and don't overcook it—just a minute or two per side changes everything.
  • You can have dinner on the table in 35 minutes, start to finish, which means weeknight dinners stop feeling like a negotiation.
02 -
  • Slicing the beef against the grain isn't optional if you want tenderness—it breaks up the muscle fibers and changes the entire eating experience.
  • Don't crowd the beef in the pan; if you pile it on top of itself, it steams instead of browning, and steamed beef tastes like a missed opportunity.
  • The cornstarch slurry works best when dissolved in cold water and stirred in slowly—dump it all at once and you'll get lumps instead of silk.
03 -
  • If your sauce breaks or becomes grainy, strain it through a fine mesh and start fresh—it's faster than trying to salvage it and honestly feels like a win.
  • Cook the broccoli separately from the beef and sauce so it stays bright green and crisp instead of turning into mush; add it at the very end for maximum texture.
  • Double the sauce recipe and freeze half for the next time you make this—future you will feel like a genius when you defrost it and have dinner ready 10 minutes faster.
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